Recipes for Home and Restaurant
by Nadine Lloyd
1kg (2.2 lb) chicken pieces – diced
2 tablespoons olive oil
1 cup chicken stock or water
1 leek – sliced
2-3 celery sticks – finely diced
3-5 potatoes – roughly diced
2½ tablespoons yellow curry paste
2 tablespoons authentic curry powder
1 teaspoon turmeric powder
1½ tablespoons corn flour
1 tin coconut milk
2 cups white Basmati rice
4 cups warm water
Salt and pepper – to taste
Heat the oil in a large saucepan over medium to high heat.
Fry the chicken, leek, and celery until the chicken is golden brown.
Remove from the heat.
Add the curry paste, curry powder, and turmeric.
Stir through and add the chicken stock, potatoes, salt, and pepper.
Simmer for 1 hour on low heat, or until the potatoes are soft.
Turn the heat up to medium.
Add the corn flour to the coconut milk, then add to the saucepan.
Stir through until slightly thickened.
In a separate saucepan, add four cups of water to two cups of rice.
Add ¾ teaspoon of salt.
Bring to the boil.
Place the lid on and turn the heat down to low.
Cook the rice for 10-15 minutes, or until soft and fluffy.
Serve the curry with rice and steamed vegetables.